In The Kitchen is an updated version of the beloved original 2008 cookbook of the same name. Across 17 chapters are more than 700 recipes (plus more than 400 recipe variations), offering cooks a definitive guide to meals for every occasion and a fresh look at everyday favourites. This new edition includes some sugar-free and gluten-free recipes, quinoa and kale, and a chapter dedicated to basics. Chapters include: breakfast and brunch; bite-sized; soup; bowl food (pasta, seafood, rice and noodles); 30-minute dinners (chicken, duck, quail, beef, lamb, pork, seafood and vegetarian); roasts; spice; slow cooking; vegetables; salads; pastry (savoury and sweet); desserts and puddings; cakes; cookies and slices; bread; preserves; and the pantry (including basics from stocks, sauces and dressings to custards, icings and frostings). It's as definitive as definitive gets for the home cook who wants to extend their repertoire - or for someone who is just starting out and wants to establish a foundation for good cooking and experimentation in the kitchen.
Campion and Curtis are chefs and food writers, and major contributors to the Australian food scene. In this book they have gathered together the dishes which have become the new classics of the Australian kitchen. Each recipe is surrounded by tips and ideas on adapting the dish to suit all tastes.
Sharing good food with friends is one of life's greatest pleasures. Here food writers Allan Campion and Michele Curtis take the hard work out of entertaining and give you delicious recipes, tips on planning, and menu suggestions for all styles of entertaining.
Cookbook and barbecuing manual for men. Covers buying a barbecue and building your own, lighting and maintaining a barbecue, essential tools and ingredients, cooking various meats, serving the best wine and beer, and recipes for marinades, sauces, salads, chutneys and desserts. Author is a food writer and chef. Previous titles co-authored with his partner Michele Curtis are 'Sizzle! Modern Barbecue Food' and 'Campion and Curtis in the Kitchen'.
The Melbourne food scene is alive and well! Discerning food writers Allan Campion and Michele Curtis have once again scoured the city in their search for the best produce, products and service. Places the city's best kept food secrets at your fingertips.
FOOD & DRINK / COOKERY. AUSTRALIAN. A long-awaited new bumper collection of recipes for every Australian home based on simple equipment and readily available ingredients. The authors are major contributors to the Australian food scene.
Gathers together the dishes that have become the new 'classics' for the home kitchen, a place where food, ingredients and ideas from around the world have been welcomed with open arms and transformed into fresh, new recipes for today.
Melbourne's original & most entrusted guide to all things food. The Foodies' Guide to Melbourne will place the city's best kept food secrets at your fingertips. With wonderful little hole-in-the-wall businesses popping up every day, who can keep track of where to find the best of the best in Melbourne? Discerning food writers Allan Campion and Michele Curtis can. And they're sharing their secrets, for the eleventh year in a row. Between their search for the perfect macaron and their encyclopedic knowledge of the best middle-eastern food hotspots, they've covered the city from top to bottom. Fully updated, with lots of reviews of new stores that have opened over the last year, it's an essential guide to all the places worth knowing about. Printed in full colour, featuring a sleek design and a new pocket-ready format, this year's edition is full of surprises.
The Goods has the lowdown on Melbourne's top food shops. Perfect pies, flipping fresh fish, tequila lollipops, golden olive oils, scrumptious take-home meals and the best haggis in town - you'll find all these and more in this lively, information-packed book.
A companion recipe binder to the cookbook In the Kitchen, which presented a comprehensive set of recipes for the everyday All photos are from In the Kitchen, as are the six recipe that each start off one themed section. Soups begin with Tom Yum, while the Pasta and Rice section starts off with Linguini with Roasted Pumpkin, Spinach and Goat's Cheese. Moorish Lamb with Quince Glaze heads the Meat and Poultry chapter, Coconut Spiced Prawn Kebabs starts off the Fish section, Tiramisu Cake leads Baking, and Desserts are represented with Watermelon Granita with Summer Fruit.
This stunning diary for food lovers provides inspiration on what to eat and cook based on the best fresh produce available each month of the year. It includes all the features of a good diary as well as beautiful colour photography, over 60 delicious recipes, seasonal food lists, wine tips and a guide to food and wine festivals around Australia.
Michelle Curtis and Allan Campion take you to the best bakeries and cake shops, butchers, Asian grocers and delicious chocolate shops in Melbourne, and also tell you about the best fish & chips, woodfired pizza, sushi bars, noodle bars, and yum cha spots as well
Covers the best gastronomic experiences Melbourne has to offer. For exclusive ingredients, delicious pre-prepared meals and essential fresh produce, this annual guide is the ultimate culinary companion.
A collection of recipes and advice for parents. Contains over 150 recipes as well as information about starting solids, allergy-producing foods to avoid, meal planning, conventional and microwave instructions and nutritional advice. Recipes are grouped according to age: 4-6 months, 6-9 months, 9-12 months and one year plus. Each of these sections starts with the information about the daily food intake recommended by the Royal Children's Hospital, Melbourne and the Victorian health department. The authors are both trained chefs and food writers and this book was inspired by the birth of their first child.
The authors of this book explain Asian ingredients - which ones to buy, clever ideas for what to do with the bottles that sit in the cupboard for months, and how to incorporate Asian spices, sauces and vegetables into European and English-style cooking. Looking at the Asian ingredients that appear on surburban supermarkets, the book guides you through the aisles and introduces you to the author's favourite ingredients, utensils and modern Asian-style dishes. There are photographs of many things you will need, from woks and wontons, to palm sugar and pandan leaves. You are shown how to put your purchases to good use in the kitchen. The book includes 80 recipes that move beyond stir-fry, using Asian ingredients with Western-style cooking techniques or updating Asian classics.
A comprehensive guide to Melbourne's food resources. Let the authors take you to the best bakeries and cake shops, butchers, Asian grocers and delicious chocolate shops and much more. Also looks at fantastic food tours, wine stores, wine courses and cooking schools.
During and after the Second World War, there was a concerted thinking about religion in Britain. Not only were leading international thinkers of the day theologians--Ronald Niebuhr, Paul Tillich, Jacques Maritain--but leading writers contributed to discussions about religion. Graham Greene, Muriel Spark, and Barbara Pym incorporated miracles, evil, and church-going into their novels, while Louis MacNeice, T. S. Eliot, and C. S. Lewis gave radio broadcasts about the role of Christianity in contemporary society. Certainly the war revived interest in aspects of Christian life. Salvation and redemption were on many people's minds. The Ministry of Information used images of bombed churches to stoke patriotic fervour, and King George VI led a series of Days of National Prayer that coincided with crucial events in the Allied campaign. After the war and throughout the 1950s, approximately 1.4 million Britons converted to Roman Catholicism as a way of expressing their spiritual ambitions and solidarity with humanity on a world-wide scale. Religion provided one way for writers to answer the question, 'what is man?' It also afforded ways to think about social obligation and ethical engagement. Moreover, the mid-century turn to religion offered ways to articulate statehood, not from the perspective of nationhood and politics, but from the perspective of moral action and social improvement. Instead of being a retreat into seclusion and solitude, the mid-century turn to religion is a call to responsibility.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.